Romesco originates from Spanish cuisine. It is an absolutely delicious sauce typically served with roasted veggies, potatoes and all proteins. This recipe is a HUGE hit at my house. I add it to my antipasto plate and to my roasted proteins. It is also perfect as a spread on my sandwiches and burgers. The options are endless for this sauce. It is also very simple to make but the flavors have rich and complex layers. Above all, this sauce is full of nutrients and is a great way to get veggies into your diet.
Hazelnut Romesco-
1 red bell pepper
1/2 c cubed GF/vegan bread (Happy Campers) toasted in 1 tbl of olive oil OR 2 Tbl of toasted GF/vegan bread crumbs (Ener-G, Ian’s Panko)
2 Tbl Sherry vinegar
1 clove of garlic, minced
1/2 c chopped hazelnut, toasted and skinned
1/4 c olive oil
1 tsp sea salt and 1/4 tsp pepper (or season to your liking)
Directions-
1) Char the pepper. I place it on an open flame until it’s completely black. The, while hot, I put in a bag. This makes it easy to remove the charred skin. Rinse under water and remove the stem and seeds. Chop it up.
2) Place the chopped pepper and remaining ingredients (EXCEPT the 1/4 c oil) in food processor. Puree. Then add, in a stream the oil. This creates an emulsion, giving a creamy, smooth consistency.
3) Adjust seasoning. Serve at room temperature. Store in the refrigerator. Use in 3 days.
